Pineapple Cream Cheese Pound Cake.



1 ½ cup butter

2 ½ cup granulated sugar

1 tsp pineapple extract

1 tsp pure vanilla extract

5 large eggs

1 cup crushed pineapple

3 cup all purpose flour

1 tsp baking powder

½ tsp salt

Cream cheese glaze:

4 oz cream cheese

2 cup powdered sugar

2 Tbsp crushed pineapple


Preheat the oven to 325°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.

In the bowl of a stand mixer cream together the butter, sugar, pineapple and vanilla extracts. Beat on medium-high speed for 2-3 minutes.

Add the eggs one at a time beating well after each addition.

Stop and scrape the sides of the bowl.

Sift together the dry ingredients. Lower the speed of the mixer and add alternately with the crushed pineapple. After all has been added beat for 1 minute or just until fully combined.

Pour the batter into the prepared pan. Bounce on the counter to settle.

Bake for 55 minutes. Then cover the top with a piece of aluminum foil and continue to bake for an additional 20 minutes or until a cake tester inserted into the center comes back clean.

Cool completely in the pan on a baking rack before glazing.

To make the glaze, using a mixer beat cream the softened cream cheese then add the powdered sugar. Continue to beat until combined. Mix in the crushed pineapple by hand.

Turn the cake from the pan onto a platter then drizzle or frost with the glaze.

Store chilled until serving.


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